Hungry Mother

After more than seven great years, Hungry Mother closed on July 3rd, 2015. We are so grateful for all the support and patronage we have received over the years and honored to have served so many appreciative guests. Chef Maiden is no longer with the team. And John, Alon, and Rachel, along with Tyler, Rachel S, Heather and a great crew, will continue at State Park and eventually open a new...

A themed cocktail menu includes inventive concoctions such as bourbon, sweet tea and limoncello, as well as a selection of fine Scotches.

Blayne Daley has worked in the restaurant industry since she was 15. Currently, she is the general manager at East by Northeast, a position she has held for more than four years. Here she chats with Eater about her past at Dick's Last Resort, future happenings at East by Northeast, and more.

Naomi Levy was promoted to the role of bar manager at Eastern Standard in July, and since then she's really shaken up (pun intended) the cocktail menu. Eater had the chance to chat with her about the inspiration for these changes as well as what's to come.

FORT POINT — BostonChefs.com says goodbye to John Gertsen of Drink, who is heading out to San Francisco. He'll stay connected to the Barbara Lynch Gruppo as "Spirits and Hospitality Ambassador" from afar. On his favorite memory from Drink: "Our inaugural Kentucky Derby party is the first thing that comes to mind...It was then that I realized I was doing the thing that I had dreamed about. We...

HARVARD SQUARE — Fans of "Biggie Brunch" at the recently shuttered Farmstead in Providence can relive the hip-hop-meets-food glory at Alden & Harlow on August 24, between 10:30 a.m. and 2:30 p.m. Alden & Harlow's Michael Scelfo will collaborate with Farmstead's Matt Jennings (soon to open Townsman here in Boston), Samuel Monsour (The Future of Junk Food), Brian Mercury (Harvest), and Jake Rojas...

Chef Maiden's cooking is based on extensive training in classic French techniques, his love of Southern food of the Appalachian region near his birthplace in Virginia, and his commitment to using local and seasonal ingredients. His background enables him to combine his love of grits (and most things fried), his passion for cooking with fine local ingredients, and his commitment to classically...